Chickpea Soup
Chickpea soup is an easy vegetarian soup packs with nutrients and ready in 30 minutes.
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Servings: 6 serving
Ingredients
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, peeled & chopped
- 2 tablespoon all-purpose flour
- 4 cups vegetable broth
- 2 medium russet potatoes, peeled & diced
- 2 cans chickpeas, drained & rinsed
- 1/4 cup rosemary, chopped
- 2 lemons, juiced
- salt & pepper to taste
Instructions
- First, prep all of the ingredients and have them ready before you start cooking.
- Now, in a large pot on medium high heat add a little oil then toss in the chopped carrots and onion. Cook until onions become soft and translucent. Add more oil when needed.
- Once the onions are translucent toss in the minced garlic. Season everything lightly with salt and black pepper then cook until the garlic is fragrant.
- Now, toss in the diced potatoes and lower the heat to medium. Sprinkle in the flour and mix it into the ingredients.
- Then, slowly pour in the veggie broth. Next, carefully add in the chickpeas and rosemary.
- Cover the pot and cook for 10 minutes to allow the potatoes to cook. After that time is up, remove the lid and toss in the chopped kale.
- Turn the heat off now and continue to stir the kale in for about a minute or two. It'll wither very quickly.
- Now, squeeze the lemons over the soup and taste for salt and pepper before serving. You will need to add more.
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